CERAMIC CROCKS from PORTUGAL

new!

An Ancient land steeped in history with a tapestry of vastly different cultures, brought fearless Portuguese sailors to the oceans of the world. They brought home new customs, cultures and seasonings from far away lands and in 1498 the Portuguese explorer Vasco da Gama discovered a passage to India landing on the Malabar coast where the Tellicherry peppercorn was first discovered by Europeans.

This remarkable spice, offering a hot and spicy floral heat, was quickly adopted in Portugal as one of the finest peppercorns grown. And these and other Peppercorns discovered in Cameroon, Cambodia, South Africa and other tropical climates, still dominate as a spice of choice around the world.

We bring this very special seasoning to you in handsome custom ceramic crocks made in Portugal and filled to be enjoyed in all of your cooking by the stove or at the table. We hope you will enjoy!

Purchase a set of Tellicherry Pepper and Flos Salis crocks and receive two wooden spoons for FREE.

CHEF PEPPERCORNS

The Salts of the 7 Seas Chef Peppercorns Collection is packaged in recycled glass jars with cork tops and wax seals. Our popular peppercorn samplers are offered in clear plastic containers, as well as custom embossed tins. [For maximum flavor all peppercorns are best if ground only as needed.]

POIVRE BLANC

FLORAL, MUSKY, CREAMY + HEAT

the details:

A peppercorn that is allowed to fully ripen on the plant becomes a white peppercorn and is slightly less pungent and hot that its cousin who is picked green and ripens in the sun. Use this delightful spice from India in cream sauces and in dishes that you want to bring, a more subtle, zesty flavor to.

POIVRE MELANGE

the details:

A beautiful mix of gourmet peppercorns, green, pink, white and black offering the best of all worlds when seasoning fine meats and bringing a delicate zest of flavor to sauces, vegetables, salads and pasta.

TELLICHERRY

the details:

A peppercorn that is allowed to fully ripen on the plant becomes a white peppercorn and is slightly less pungent and hot that its cousin who is picked green and ripens in the sun. Use this delightful spice from India in cream sauces and in dishes that you want to bring, a more subtle, zesty flavor to.

EURO BLEND

the details:

Who am I?

I am black on the outside, clad in a wrinkled cover, Yet within I bear a burning marrow. I season delicacies, the banquets of kings, and the luxuries of the table, Both the sauces and the tenderized meats of the kitchen….—a riddle by Saint Aldhelm,
a 7th Century Bishop of Sherborne, England

fiery heat + spice

PEPPERCORN SAMPLERS

Delightfully aromatic, our peppercorn samplers allow you to explore the most exotic of peppercorns. AND make wonderful gifts.

* suggestion:

Add an earthenware Japanese mortar + pestle to your sampler DUET for grinding the small amounts of peppercorns in the sampler.

We selected six exotic, flavorful peppercorns and paired them with six sea salt/peppercorn blends—all chosen for their particular accent to grilled foods. Use a grinder or mortar and pestle to grind by hand, unless noted.

THE PEPPERCORNS

TELLICHERRY PEPPERCORN [Piper Nigerum | India]
Tellicherry Black Peppercorns rich, with fruity aroma and fiery heat are left to ripen longer on the vine, making them larger, sweeter and more complex in flavor than ordinary peppercorns.

PINK PEPPERCORN [Schinus terebinthifolius | Brazil]
Grown in Brazil, these beautiful peppercorns are actually a different species than black peppercorns. Beautiful as a garnish over foods, they have a delightful spicy-sweet flavor with nuances of citrus.

GREEN PEPPERCORN [Piper Nigerum | Brazil]
Less pungent, green peppercorns are picked long before maturity. With a pleasant, herbaceous flavor, they are delicious in pepper steak sauce and is often used in French, Creole, Thai recipes, excellent on fish and sauces.

WHITE PEPPERCORN [Piper Nigerum | Malaysia Borneo]
This white pepper has become a standout in the culinary world for its incredibly distinct mild flavor with a floral bite, musky with some heat. Complements mild, creamy textures where the spice really stands out.

BUTCHER’S BLEND [Piper Nigerum + Smoked Applewood Sea Salt]
Perhaps the perfect seasoning delicious steaks and chops on the grill, this blend of cracked Indian Black Peppercorns, fragrant with a rush of fiery heat that lingers on the palate, and the distinct pungent and smoky flavor of sweet Applewood Smoked sea salts, brings the best of both worlds together for an unexpected treat! For added flavor, sprinkle just a bit of our Roasted Garlic Sea Salt upon removing meat from the grill and enjoy the perfect flavor combination!

THE SEA SALTS

APPLEWOOD SMOKED Fragrant and full of flavor, this Pacific sea salt has been expertly smoked over aged Applewood. Delicious on meats, potatoes-even aged cheddar!

LIME OLE!™ Juice squeezed from the freshest limes has been infused with a natural burst of lime so tart and tangy you’ll want to try it on everything! Perfect on grilled seafood, cold beer and Margaritas!

VooDoo Salt™ A sultry blend of Cajun and French Spices, VooDoo Salt will cast a culinary spell with the pairing of roasted garlic, toasted inion cayenne pepper, Cyprus Onyx sea salt, cracked white and black peppercorns and a few well-kept spicy secrets all blended with a tangy surprise of lime. Guaranteed to bring the most ardent lovers of Cajun cooking back to your grill!

To produce black pepper, immature green berries are picked, briefly fermented, and then dried. During drying the pepper shrivels, becomes wrinkled, and turns black or dark brown. Black pepper is widely used in almost all cuisines of the world. Black pepper has a fine, fruity, pungent fragrance with warm, woody, and lemony notes. The taste is hot and biting with a clean, penetrating after-taste. Black pepper complements all savory foods, whether included in cooking or added at the table. It goes well with red meats, game, strongly flavored seafood, and egg dishes when used in moderation.

* suggestion:

Add an earthenware Japanese mortar + pestle to your sampler PEPPERCORNS OF THE WORLD for grinding small amounts of peppercorns.

Considered the Spice of Kings, the Peppercorn has a long and powerful role in history, influencing trade with Rome, ancient Egypt, India, Malaysia and China. Like sea salt, peppercorns were often used in place of money. We have selected 12 flavorful peppercorns and creative blends for you to explore. Use a grinder or mortar and pestle.

TELLICHERRY PEPPERCORN [Piper Nigerum India]
Tellicherry Black Peppercorns rich, with fruity aroma and fiery heat are left to ripen longer on the vine, making them larger, sweeter and more complex in flavor than ordinary peppercorns.

PINK PEPPERCORN [Schinus terebinthifolius
Grown in Brazil] These beautiful pink peppercorns are actually a different species than black peppercorns. Beautiful as a garnish over foods, they have a delightful spicy-sweet flavor with nuances of citrus.
PEPPERCORN MELANGE [Blend]
A delightful blending of 4 peppercorns—Black, white, pink and green—this makes a beautiful display in a clear grinder! Excellent on creamy pastas, in soups, and in sauces—a diverse pepper flavor with some decided heat!

GREEN PEPPERCORN [Pepper Verdé: Piper Nigerum, Brazil]
Less pungent, green peppercorns are picked long before maturity. With a pleasant, herbaceous flavor, they are delicious in pepper steak sauce and is often used in French, Creole, Thai recipes—excellent on fish and sauces.

WHITE PEPPERCORN [Malaysia Borneo]
This white pepper has become a standout in the culinary world for its incredibly distinct mild flavor with a floral bite, musky with some heat. Complements mild, creamy textures where the spice really stands out. Use in whites sauces as well.

BLACK PEPPERCORNS To produce black pepper, immature green berries are picked, briefly fermented, and then dried. During drying the pepper shrivels, becomes wrinkled, and turns black or dark brown. The black peppercorn has a fine, fruity, pungent fragrance with warm, woody, and lemony notes. A versatile and flavorful pepper!

BUTCHER’S BLEND [Piper Nigerum + Smoked Applewood Sea Salt]
Perhaps the perfect seasoning for delicious steaks and chops on the grill, this blend of cracked Indian Black Peppercorns, fragrant with a rush of fiery heat that lingers on the palate, and the distinct pungent and smoky flavor of sweet Applewood Smoked sea salts, brings the best of both worlds together for an unexpected treat! For added flavor, sprinkle just a bit of our Roasted Garlic Sea Salt upon removing meat from the grill and enjoy a perfect balance of flavor and spice!

MALABAR PEPPERCORN [Piper Nigerum, India]
From the Malabar Coast, Malabar Black Peppercorns have a light, fragrant aroma and a rush of fiery heat that lingers on the palate. Malabar is considered one of the finest peppercorns in the world!

FRENCH BLEND Piper Nigerum
This gourmet blend of Green and Black Peppercorns creates a delightful compliment of herbaceous and fragrant aromas blended to compliment a slightly lighter fare of fish, pastas and salads.

EURO BLEND Black & White is a classic once again with the blending of the spicy hot white peppercorn and the more dramatic, fruity spice of the black peppercorn. Excellent on roasted meats and green veggies looking for a little lift in flavor!

All around the World, pepper is appreciated for its warm aroma and spicy flavor. It adds depth and often balance to many dishes. It lends flavor to meats such as beef and pork and accents the delicate flavor of eggs, enhances seafood. Whole peppercorns are as much a delight to the eye as to the palate. Apicius, the Roman author of the first cookbook, recommended adding pepper to enliven the flavor of dull boiled foods, and also to enhance the flavor of some sweet dishes. Indeed, pepper still finds its way into sweet fruit preparations, especially those made with pears or strawberries. Green peppercorns can be stirred into mayonnaise for a sauce on seafood or egg salads. Ironically, white peppercorns are hotter than black, but they lack perfume and flavor and are useful alone when a peppery flavor but no black specks are desired. The best way to use pepper remains the age-old standard: a few turns of the mill just before serving.

more to love:

We’ve packed even more of our delicious sea salts and spicy peppercorns into our new custom embossed tins! The individual inserts in the tin samplers contain twice as much salt as the original plastic case samplers.

Elegant custom tins make beautiful gifts for anyone who loves to cook!

THE PEPPERCORNS

TELLICHERRY PEPPERCORN [Piper Nigerum | India]
Tellicherry Black Peppercorns rich, with fruity aroma and fiery heat are left to ripen longer on the vine, making them larger, sweeter and more complex in flavor than ordinary peppercorns.

PEPPERCORN MELANGE [4 Peppercorn Blend]

A delightful blending of Tellicherry, White, Pink & Green Peppercorns —makes a beautiful display in a clear grinder! Excellent on creamy pastas, in soups, and in sauces—a diverse pepper flavor with some decided heat.

GREEN PEPPERCORN [Piper Nigerum | Brazil]
Less pungent, green peppercorns are picked long before maturity. With a pleasant, herbaceous flavor, they are delicious in pepper steak sauce and is often used in French, Creole, Thai recipes, excellent on fish and sauces.

BUTCHER’S BLEND [Piper Nigerum + Smoked Applewood Sea Salt]
Perhaps the perfect seasoning delicious steaks and chops on the grill, this blend of cracked Indian Black Peppercorns, fragrant with a rush of fiery heat that lingers on the palate, and the distinct pungent and smoky flavor of sweet Applewood Smoked sea salts, brings the best of both worlds together for an unexpected treat! For added flavor, sprinkle just a bit of our Roasted Garlic Sea Salt upon removing meat from the grill and enjoy the perfect flavor combination!

KAMPOT

organic peppercorns

The MARQUIS DE KAMPOT STORY: a story of war, determination and world-class flavor.

The Renaissance of Kampot Pepper, grown only in Cambodia for centuries, begins with a French Chef, Auguste Escoffier, known for the Ritz Hotel in Paris. He used only Kampot Peppercorns for their exquisite flavor. In the 1970’s, the quiet farm-based culture of Cambodia was torn by a civil war when the Khmer Rouge stopped all normal ways of life trying to found an idealistic agrarian utopia that set out to destroy all intellectual pursuits. It was a brutal war and has taken decades for the people to recover to produc-tive lives. Marquis de Kampot™ is a 15 hectare plantation, nestled in a beautiful valley, with roughly 9,000 vines per hectare. A 5th-generation Cambodian Pepper Master leads a small team of seasonal workers from the villages near the farm. Expertise and organic certification assures excep-tional flavor. Each peppercorn is hand-picked, for ripeness and after drying, for quality and color.

KAMPOT, CAMBODIA: the perfect spot on earth for growing peppercorns

A nearby sea, flanking mountains, a quartz-rich soil; it’s the perfect spot on earth, devotees say, to yield a product they describe in that rapturous vocabulary usually reserved for fine wines: “aristocratic, virile, almost aphrodisiacal,” with subtle notes of caramel, gingerbread and mild tobacco.

the details:

BLACK: Traditional peppercorn taste and none of the bitterness. Aromatic at a distance, it has a well-rounded flavor with expected heat but an unanticipated sweet finish. Perfect for the tabletop but robust enough for steaks, stews, and braise cooking.

WHITE: Hot and creamy, the white Kampot Peppercorn is sub-tle with a hint of floral and mildly aromatic. When ground, this peppercorn is perfect for seasoning light colored dishes such as white sauces, cream soups, potatoes and beverages.

the details:

A tantalizing blend of premium red, white and black Kampot Peppercorns named for the renown French Chef Aguste Escoffier of the Ritz Paris. His was the cuisine that served the discerning of Paris, the Princes of the Mediterranean, the Royals of Europe and without question, the peppercorn that Escoffier considered the finest in the world…Kampot. We created this tribute to him with our finest three varieties expertly blended to offer a most exquisite profile of flavor!

the details:

At the height of the dry season, towards the month of March, the peppercorns ripen on the vine, turning from yellow to red. Harvested by hand at full maturity, the peppercorns are then washed and sun-dried. The Kampot red pepper is the region’s flagship product. It develops powerful fruity aromas. Its unique taste, less spicy than the black pepper, has sweet notes of red fruit and honey. It enhances and flavors your dishes and desserts. Its delicate aroma develops in particular when added to strawberries and pears.

the details:

Hot and creamy, the white Kampot Peppercorn is subtle with a hint of floral and mildly aromatic. When ground, this peppercorn is perfect for seasoning light colored dishes such as white sauces, cream soups, potatoes and beverages.

the details:

An international staple among discerning chefs, this far from traditional peppercorn has all the floral heat, but none of the bitterness associated many time with standard black peppercorns. Aromatic at a distance, Pep-percorn Noir de Kampot has a well-rounded flavor with expected heat but an unanticipated sweet finish. Perfect for the tabletop but robust enough for steaks, stews, and braise and all your cooking.

CELEBRITY CHEFS love Kampot Pepper

Celebrity chefs from Paris to Los Angeles swear by Kampot pepper, a southwestern Cambodian spice with a tragic past that is now reclaiming its global pre-eminence. It is also proving to be "black gold" for some of its once-impoverished farmers, thanks in part to Kampot pepper last year being awarded a Protected Geographical Indication by the European Union. This identifies unique products—like Stilton cheese, Champagne or Darjeeling tea—as originating in a very specific region. Michelin three-starred French chef Olivier Roellinger rhapsodizes about its "olfactory richness" and broad spectrum of flavors.

GRINDERS

for sea salts + peppercorns

Unique blend of Mediterranean seasonings

GRIGLIATA! Literally meaning “grilled dinner,” this fantastic spiced salt mix can be to add appetizing Tuscan flavors to your meal. Our Sale d’Italia™ Sea Salt is produced along the sunny Italian coast where sea salt has been produced since 200 BC.

DALLAS MILLS {SALT + PEPPER}

the details:

Experience out-of-this-world flavor and design with the DALLAS Pepper Mill and Sea Salt Mill, which combine exotic wood and acrylic for an appealing twist on mill design. The wood sphere on top of the mill is made of American Black Walnut, highlighting the natural beauty of this durable hardwood. The clear acrylic body showcases the peppercorns and sea salts housed inside. The exclusive three-step adjustment ring allows the user to choose from fine, medium or coarse grinds. The exclusive stainless steel/ceramic milling mechanism is designed to crush rather than grind ingredients, and it features no interlocking parts, so it will not jam or wear out.

7.5″ Tall

POCKET GRINDERS

the details:

Handy and easy to carry, these little adjustable grinders with an acrylic see-through body are made with quality stainless (pepper) and ceramic (salt) grinding mechanisms and comes with their own little travel pouch. They are preloaded with the Melange Blend of four peppercorns and Italia sea salts, but you can add your favorites from Salts of the 7 Seas anytime!

Buying a PEPPERCORN or DUET Sampler? The Pocket Grinders make Sampling the Peppercorns fun and easy!

APPROX. 3.5” x 2.5”

pocket grinders + gourmet samplers

Buying a PEPPERCORN or DUET Sampler? The pocket grinders make sampling the peppercorns fun and easy!